Menu Enter a recipe name, ingredient, keyword...

Suzanne's Scalloppine


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 4 boneless chicken breast halves skinned
  • Salt to taste
  • 1 cup seasoned dry breadcrumbs
  • 1 teaspoon dried oregano crumbled
  • 1 teaspoon dried basil crumbled
  • 2 eggs beaten to blend
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 3 garlic cloves minced
  • 1 can tomatoes - (14 1/2 oz) drained, diced
  • 1/4 cup tomato sauce
  • 1 cup grated Parmesan


Servings 4


Step 1

Preheat oven to 300 degrees. Place chicken between sheets of waxed paper. Flatten to thickness of 1/4 inch using meat mallet or rolling pin. Season with salt. Combine breadcrumbs, 1/2 teaspoon oregano and 1/2 teaspoon basil in shallow bowl. Dip chicken in eggs. Dredge in breadcrumbs.

Melt butter with oil in heavy large skillet over high heat. Add chicken and cook until golden, about 2 minutes per side. Transfer chicken to ovenproof platter. Place in oven.

Add garlic to same skillet and saute over medium heat until golden, about 1 minute. Add tomatoes, tomato sauce and remaining 1/2 teaspoon oregano and 1/2 teaspoon basil. Simmer until thickened, stirring frequently, about 2 minutes.

Spoon sauce over chicken. Sprinkle with Parmesan. Return chicken to oven just until cheese begins to melt.

This recipe yields 4 servings.

You'll also love

Review this recipe

Broiled Scallops With Honey-Lime Marinade Maple Seared Scallops